What’s up, Doc? Carrots!

Thursday

Fall is coming! Comfort foods are calling as the air chills, and this warm side dish will keep you toasty.

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Prep time: 20 minutes

Cook time: 20 minutes

Servings: 8

4-1/2 cups sliced carrots

2/3 cup crushed buttery round crackers

3 tablespoons margarine, melted

1/2 cup chopped onion

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1-1/2 cups milk

2/3 cup shredded cheese

Preheat oven to 350 degrees.

Place carrots in a steamer over 1 inch of boiling water. Cover. Cook until tender but still firm, six to 10 minutes. Drain.

Meanwhile, in a small bowl, combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.

In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and sauté onions until tender. Stir in the flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.

Pour mixture into a 9-by-12-inch baking dish and sprinkle with the crumb mixture.

Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Source: allrecipes.com

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